Crunchy Salad with Marinated Radishes
Crunchy Salad with Marinated Radishes

Preparation time 25 minutes

Total time: 30 minutes

Ingredients

  1. 60 mL (¼ cup) unsalted peanuts
  2. 60 mL (¼ cup) bean sprouts
  3. 60 mL (¼ cup) grated Nantes carrots
  4. 60 mL (¼ cup) chopped basil
  5. 125 mL (½ cup) baby spinach
  6. 125 mL (½ cup) marinated Scarlet Globe radishes (see Chef’s secret)
  7. 15 mL (1 tsp.) freshly minced ginger
  8. 15 mL (1 tsp.) soya sauce
  9. 30 mL (2 tsp.) rice vinegar
  10. 30 mL (2 tsp.) honey
  11. 1 lime (zest and juice)
  12. To taste sriracha hot sauce
  13. 15 mL (1 tsp.) sesame oil

Directions

  1. In a skillet, roast the peanuts until lightly browned.
  2. In a salad bowl, combine bean sprouts, carrots, basil and baby spinach, then add marinated radishes (without marinade).
  3. In another bowl, mix ginger, soy sauce, rice vinegar, honey, lime zest and juice, sriracha, and sesame oil.
  4. Pour dressing over vegetables and serve.

Recipe by Martin Leduc, La Tablée des Chefs

Chef’s secret:

Grow your own Scarlet Globe radishes with Solidarity Seeds. Profits from their sale go to La Tablée des Chefs.

To marinate radishes: In a saucepan, bring 250 mL (1 cup) vinegar to a boil with 15 mL (1 tsp.) each of sugar, salt and ground ginger, as well as 7 mL (½ tsp.) peppercorns. Place 250 mL (1 cup) finely sliced radishes or Scarlet Globe radishes into a glass jar and cover with the hot vinegar mixture. Refrigerate for 24 hours.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more